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–+ servings

Zesty Southwest Chicken Salad

A fresh and crunchy salad featuring protein-packed chicken, beans, and vegetables, dressed with a zesty lime yogurt dressing.
Prep Time 15 minutes
Total Time 15 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 2 cups Cooked Chicken Breast, shredded or chopped (leftovers work great)
  • 1 can Black Beans, rinsed and drained
  • 1 cup Corn Kernels, fresh, canned, or thawed frozen
  • 1 medium Red Bell Pepper, diced
  • 1 small Red Onion, finely chopped
  • 1 medium Avocado, diced; add just before serving
  • 1 cup Cherry Tomatoes, halved
  • 1/4 cup Cilantro, chopped
  • 1/2 cup Shredded Cheese, optional (cheddar or Monterey Jack)
  • 1 cup Tortilla Strips, optional for crunch

Dressing Ingredients

  • 1/2 cup Greek Yogurt or Sour Cream Greek yogurt is lighter and tangier
  • 2 tablespoons Lime Juice, freshly squeezed Freshly squeezed is best
  • 1/4 cup Olive Oil
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • Salt and Pepper to taste

Instructions

Make the Dressing

  • In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, olive oil, cumin, chili powder, salt, and pepper until smooth. Taste and adjust acidity or salt. Let it rest while you prep other ingredients.

Prep the Beans and Corn

  • Rinse the black beans under cold water and drain thoroughly. If using canned corn, drain; if frozen, thaw and pat dry.

Chop Veggies

  • Dice the red bell pepper, finely chop the red onion, halve the cherry tomatoes, and roughly chop the cilantro. Dice avocado and set aside in the refrigerator until serving.

Combine Salad Base

  • In a large bowl, toss shredded chicken, black beans, corn, bell pepper, onion, tomatoes, and most of the cilantro. Add shredded cheese if using.

Dress and Toss

  • Pour about three-quarters of the dressing over the salad and toss gently to coat. Start with less dressing and add more if needed — you can always add, not remove.

Finish and Serve

  • Add diced avocado on top and sprinkle with remaining cilantro. Right before serving, add tortilla strips for crunch or serve them on the side.

Notes

Store the salad (without tortilla strips) in an airtight container for 3–4 days. Keep avocado and tortilla strips separate to avoid sogginess. This salad is best served cold or at room temperature.